This Healthy Crock Pot Taco Spaghetti Squash is a wholesome and easy main dish perfect for a busy Meatless Monday weeknight dinner!
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5 from 1 vote

Healthy Crock Pot Taco Spaghetti Squash

This healthy and wholesome main dish is perfect for a busy Meatless Monday weeknight dinner! Toss all of the ingredients in your Slow Cooker and come home to a delicious meal you can feel good about. It is made with meatless crumbles for a vegan dish, but you wouldn't guess it with it's great taco flavor!
Course Main Dish
Cuisine Mexican
Keyword Beef, crock pot, slow cooker, squash
Servings 4 -6
Author Danielle Green

Ingredients

  • 1 spaghetti squash
  • 1 bag frozen Boca meatless crumbles *Browned hamburger or ground turkey makes a good substitution
  • 1 24 oz. jar thick salsa
  • 1 11 oz. can corn
  • 1 small onion diced
  • 1 packet taco seasoning
  • 1 tsp. garlic powder
  • 1 tsp. chili powder

Instructions

  • Spray your Crock Pot with non-stick spray. Dump all of the ingredients, except the squash, into the Crock Pot and give it a quick stir.
  • Wash and cut your squash in half and scrape out the seeds. Place the two halves, cut side down on top of the taco mixture. (If you have a small Crock Pot, you can just cut the bottom off of the squash instead of cutting it in half.)
  • Cook on low for 5 hours or high for 2-3 hours.
  • Using a fork, remove the spaghetti squash strands from the squash onto your serving platter. Top the squash with the taco mixture and serve immediately.
  • *Optional toppings include shredded cheese, non-fat plain Greek yogurt and avocado.